Microencapsulation of clove and tamarind extract using xanthan gum and whey protein isolate: Physicochemical, structural, and storage stability characterization

Food chemistry advances Pub Date : 2026-09-01 Epub Date: 2026-08-20 DOI:10.1016/j.focha.2026.101385

Yetunde Mary Iranloye, Omoha Grace Mgbo, Opeyemi Racheal Faloye, Abiola Folakemi Olaniran, Olasunkanmi Peter Olajide, Oluwatosin Oluwaseun Abolarin, Adewole Samuel Adegoke

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Abstract

Clove and Tamarind (CT) extracts are rich in bioactive compounds; however, these compounds are highly susceptible to degradation during processing and storage, leading to reduced functionality and fewer food applications. Encapsulation of protein-polysaccharides has proven effective in retaining and stabilising bioactive compounds. This study investigated the influence of different Xanthan gum (XG): Whey Protein Isolate (WPI) blending ratios (designated XW formulations) on the physicochemical properties and storage stability of freeze-dried CT microcapsules to identify the best carrier system for functional food applications. The extracts and microcapsules were analysed for their physicochemical and structural properties, as well as thermal stability. The CT blend had the highest total phenolic content and DPPH antioxidant capacity. XW 35 (35% XG and 65% WPI) had the highest encapsulation efficiency, while XW 80 (80% XG and 20% WPI) showed the highest solubility. The particle size decreased with increasing xanthan gum proportion, while the low PDI indicated homogeneous systems. Formulations with high xanthan gum ratios exhibited superior thermal stability and better retention of bioactive compounds during storage. The Fourier-transform infrared spectroscopy (FTIR) supported interactions between the wall materials and encapsulated bioactives. At the same time, X-ray diffraction (XRD) revealed predominantly amorphous structures, and scanning electron microscopy (SEM) images showed compact matrices at higher xanthan gum ratios. This study offers new insight into the impact of the XW formulation ratio on the structural and functional dynamics governing the stability and performance of microcapsules containing phenolic-rich plant extracts, demonstrating its potential as a delivery system for functional food, nutraceutical, and pharmaceutical applications.

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用黄原胶和乳清分离蛋白制备丁香和罗望子提取物的微胶囊化：理化、结构和储存稳定性表征

丁香和罗望子（CT）提取物富含生物活性化合物；然而，这些化合物在加工和储存过程中极易降解，导致功能降低和食品应用减少。蛋白质多糖的包封已被证明在保留和稳定生物活性化合物方面是有效的。本研究考察了不同黄原胶（XG）：乳清分离蛋白（WPI）混合比例（指定XW配方）对冻干CT微胶囊理化性质和储存稳定性的影响，以确定功能食品应用的最佳载体体系。对提取液和微胶囊进行了理化性质、结构性质和热稳定性分析。CT共混物的总酚含量和DPPH抗氧化能力最高。xw35 （35% XG和65% WPI）的包封效率最高，xw80 （80% XG和20% WPI）的溶解度最高。粒径随黄原胶比例的增加而减小，PDI低表明体系均质。高黄原胶比例的配方在储存过程中表现出优异的热稳定性和更好的生物活性化合物保留率。傅里叶变换红外光谱（FTIR）支持壁材与包封生物活性物质之间的相互作用。同时，x射线衍射（XRD）和扫描电子显微镜（SEM）显示，在较高的黄原胶比例下，材料的结构以非晶态结构为主。本研究为XW配方配比对富含酚类植物提取物微胶囊稳定性和性能的结构和功能动力学的影响提供了新的见解，展示了其作为功能性食品、营养保健和制药应用的递送系统的潜力。

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